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green veg in sauce on white plate
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Green Vegetables in Sauce

Lightly cooked crunchy vegetables in a deliciately spiced creamy sauce.

Course: dinner, lunch, sides
Keyword: curry, greens, sauce, sides, vegetables
Serves: 1 main dish
Created by:: Laurena @LifeDietHealth
Gather
  • 1 bag baby spinach (500g bag)
  • 200 ml milk of choice (I used unsweetened oat)
  • 1 teaspoon mixed curry powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon garlic granules
  • 1 bunch sprouting broccoli (can use regular broccoli)
  • handful of mange tout (snapped in half) (can use sugar snap peas instead)
  • 1/2 cup frozen garden peas
  • 1 tablespoon cornflour
  • 1 tablespoon nutritional yeast (can omit or sub hard grated cheese)
  • 1/4 teaspoon black pepper
  • salt to taste
  • pinch of red chilli flakes (if desired)
Prepare

  1. Ensure the spinach is clean and drained of any water. Place in a large pan (I used a wok pan) and add the milk. Sprinkle over the curry, cumin and garlic and cook until wilted.

  2. Add the broccoli and mange tout and mix in. Cook for a couple of minutes stirring frequently to ensure even cooking.

  3. Sprinkle the peas over and allow to cook through for 3-4 minutes.

  4. Using a slotted spoon or similar, remove the vegetables from the pan and set aside to keep warm.

  5. Sprinkle the cornflour over the remaining liquid in the pan and use a whisk to make a sauce. Add the nutritional yeast and black pepper and cook until you have a reasonably thick sauce (add more milk if it's too thick, add more cornflour if it's too runny). Add salt to taste if needed.

  6. Spoon the sauce over the vegetables and gently mix through. Sprinkle chilli flakes over if using and finish with a bit more black pepper.

  7. Enjoy!